Burke has famosly competed on “Iron Chef America” and “Top Chef Masters,” and with executive chef Guillaume Thivet, formerly of Del Frisco’s, are overseeing a menu of updated classic French dishes with a twist. To start, there are cheese puffs, a take on poutine with lemon parsley crab bearnaise, and peppered bacon, while mains include skate meuniere and steak frites and omelette a la Norvegienne to finish.
The venue sets out to combine "the sophistication of French fashion and design accents of a Chateau while still capturing the grittiness of The Bowery and energy of New York nightlife". The space houses three different areas including a main dining room with banquettes and booths, the bar and the Solarium, a more intimate seating space. There’s also the Atrium, which features an open kitchen and an eight-seat marble chef’s counter. Three nights a week, the dining room transforms into a burlesque stage, and magicians circulate on the floor, entertaining diners. Open daily, from 5pm.
French fare, front-row dining
Duck & chestnut waffle with kumquat hot honey; skate 'a meuniere'; baked Saint Albans cheese with crispy artichokes; pan-roasted chicken cooked “brick” style; a take on macaroni and cheese and classic steak frites.
The Confit Sour - duck fat washed Rémy Martin 1738 Accord Royal Cognac, Combier Liqueur D’Abrico, lemon juice with orange and cranberry bitters and Champagne Pearls made with Veuve Clicquot Champagne with Marie Brizzard Pear Williams cordial and sparkled pear and bitter infused ice pearls.